Just a reminder for farm members: If you are unable to pick up your share (and we understand that for many of you, the start of school brings about a hectic schedule), please contact the farm to let us know as soon as possible. Beginning on Tuesday, Justin and Kelly begin the big task of cutting and picking our produce and we hate to see good crops go to waste. Thanks so much!
Our share this week:
Nature takes it course. Baby chicks that were born on the farm this past week.
1 TBS canola oil
1 TBS unsalted butter
1/2 cup diced onion
3/4 diced carrots
4 cups peeled and cubed butternut squash
3 cups stock (chicken or vegetable)
salt and ground pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)
Heat the oil and melt the butter in a large pot over medium heat. Cook the onion until tender.
Add the carrots and squash. Pour in stock and season with salt, pepper, and nutmeg. Bring to boil, reduce hear, and simmer until vegetables are tender.
In a blender or food processor (or I use an immersion blender), puree until soup is smooth. Return to the pot and stir in heavy cream. Do not boil. Serve warm with a dash of nutmeg.